Name: Mediterranean egg white and veggie scramble
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 5 oz red potatoes, diced into half-inch cubes; 1 tsp olive oil; 3/4 tsp salt; 1/2 tsp black pepper; 1 1/2 tsp dried basil; 8 large egg whites; 1 oz fresh spinach, chopped; 1/3 cup cherry tomatoes, halved; 1 1/2 tbsp feta cheese, crumbled; 4 olive oil cooking sprays

Nutrition

Per serving

357 calories

Protein: 34g; 39% of calories
Carbs: 32g; 36% of calories
Fat: 10g; 25% of calories

Instructions

Prep 15 min · Cook 20 min

Preheat the oven to 400°F. Toss the diced potatoes with olive oil and half the salt and pepper on a half-sheet pan. Roast for 20 minutes, flipping once halfway, until golden and tender.
While the potatoes roast, coat a nonstick skillet with cooking spray over medium heat. Add the tomatoes and sauté for 3 minutes until softened. Add the spinach and cook for 1 minute until wilted.
Pour the egg whites into the skillet with the vegetables. Season with the remaining salt, pepper, and dried basil. Cook for 3 to 4 minutes, stirring frequently, until the whites are completely set. Done when set and opaque, 160°F.
Remove the skillet from the heat and stir in the crumbled feta cheese. Serve the scramble alongside the roasted potatoes.

Nutrition

Ingredients

Instructions

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